Figure 3 | Scientific Reports

Figure 3

From: Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Figure 3

The appearance of kombucha products made from black tea and fusions of black tea and PPC using different sugar contents in the brown sugar and PPC as described in “Materials and Methods”. (K1: 60 g of brown sugar and 0 g of PPC; K2: 50 g of brown sugar and 10 g of PPC; K3: 40 g of brown sugar and 20 g of PPC; K4: 30 g of brown sugar and 30 g of PPC; K5: 20 g of brown sugar and 40 g of PPC; K6: 10 g of brown sugar and 50 g of PPC; and K7: 0 g of brown sugar and 60 g of PPC).

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